All quantities approximately – go on feel
2x chile ancho
2x chile guajillo
Handful chile arbol
Whole onion chopped
6x cloves garlic
7x tomatillos (I had canned this time)
5x pickled serranos
Sugar and Knorr bouillon powder to taste
Toast the dried chiles in hot, dry pan and once pliable, soak in boiling water for about ten mins. Next, sautée your onion in a healthy amount of oil. When they reach your desired doneness, take off heat and toss your garlic in the warm oil to soften without burning.
Blend the dried chiles with a bit of water on high until a smooth paste is formed. Then add your other veggies and pulse until you reach desired consistency (I like a little bit of chunkiness from the tomatillos and onions). Season with sugar and bouillon powder to taste.
Provecho!
by thenewnextaccount
2 Comments
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